Reduction of toxin content of Triticum durum in the milling process
The DON toxin in terms of human and animal health is a serious food safety risk factor. Thanks to the favorable impact of vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON toxin concentration often cause problem. Therefore, it is important that...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged Faculty of Agriculture
Hódmezővásárhely
2015
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| Sorozat: | Review on agriculture and rural development
4 No. 1-2 |
| Kulcsszavak: | Búza, Élelmiszergazdaság - minőségszabályozás, Élelmiszerbiztonság |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/76052 |
| Tartalmi kivonat: | The DON toxin in terms of human and animal health is a serious food safety risk factor. Thanks to the favorable impact of vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON toxin concentration often cause problem. Therefore, it is important that there be methods during of wheat milling process, which reduces the level of toxin. Experience has shown that Triticum durum wheat species is more sensitive to Fusarium infection than Triticum aestivum species. According to professional literature, almost the prevention is considered to be the exclusive method to keep the content of DON-toxin below safe level. It is very difficult, sometimes impossible to correct those food safety risks, which polluted the products in the process of cropping. My objective was to investigate, if it possible to decrease DON-toxin content of durum wheat and to minimize the food safety risk by application of milling technology with good production practice and technological conditions. According to results of measurements, Sortex Z color sorting decreased DON-toxin content of wheat. |
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| Terjedelem/Fizikai jellemzők: | 11-16 |
| ISSN: | 2063-4803 |